Chocolate Molds

Style
K587 Twisted Rectangle
K588 Ridged Rectangle
K589 Stepped Rectangle
Size of
Forms (mm)
14 x 37 x 19
15 x 37 x 15
17 x 37 x 17
Number
of Forms
21
21
21
Style
K599
Tiered Dome
K600 Tall Gothic Triangle
K601
Tall Cube
Size of
Forms (mm)
31 d x 20
22 x 21 x 28
18 x 18 x 28
Number
of Forms
21
24
24
K593
K594
K595
Style
Tilted Oval
Spiral Tower
Pinwheel
Size of
Forms (mm)
32 x 23 x 19
30 d x 19
30 x 30 x 18
Number
of Forms
21
21
21
K590
K591
K592
Style
Bolt
Pulse
Domed Pinwheel
Size of
Forms (mm)
16 x 37 x 16
17 x 37 x 17
30 d x 18
Number
of Forms
21
21
21
2
K596
K597
K598
Style
Tri Cube
Ridged Cylinders
Knot
Size of
Forms (mm)
22 x 22 x 20
26 d x 16
26 x 23 x 21
Number
of Forms
21
21
21
K566
K567
K568
Style
Trunk
Abstract
Terrain
Size of
Forms (mm)
30 x 18 x 15
30 x 18 x 15
30 x 18 x 15
Number
of Forms
30
30
30
Style
K563 Indented Rectangle
K564
Bridge
K565
Sharks Tooth
K569
K570
K571
Style
Thumbprint
Volcano
Drop
Size of
Forms (mm)
30 x 18 x 15
32 x 16
35 x 20 x 15
Number
of Forms
30
30
30
Size of
Forms (mm)
32 x 19 x 15
32 x 22 x 15
30 x 30 x 15
Number
of Forms
30
30
24
K572
K573
K582
Style
Cats Eye
Ornament
Twist
Size of
Forms (mm)
32 x 24 x 15
34 x 25 x 15
38 x 20 x 17
Number
of Forms
30
30
28
Style
K551 Grooved Rectangle
K552 Oval Grooved Top
K553
Timbale
Size of
Forms (mm)
20 x 30
20 x 30
32.5 d
Number
of Forms
36
32
18
K550
K547
K548
Style
Cylinder
Peaked Mound
Mini Square
Size of
Forms (mm)
20 d
25 x 30
15 x 15
Number
of Forms
36
36
108
Style
K549 Pinstride Cube
K545 Twisted Cylinder
K546
Lined cube
Size of
Forms (mm)
22.5 x 22.5
25 d x 20
20 x 20
Number
of Forms
24
54
54
K300
K528
K909
Style
Rose Design
Large Hearts
Tear Drop
Size of
Forms (mm)
34 x 30 x 20
30 x 35
30 x 40
Number
of Forms
24
18
24
K500
K501
K503
Style
Fluted Round
Dot Bar
Pineapple
Size of
Forms (mm)
36 x 18
35 x 25 x 18
35 x 25 x 20
Number
of Forms
24
28
24
K203
K535
K518
Style
Leaf Oval
Stripped Square
French Oval
Size of
Forms (mm)
39 x 24 x 15
28 x14
20 x 43
Number
of Forms
32
28
32
K301
K536
K303
Style
Fluted Oval
Interlocking
Turban
Size of
Forms (mm)
37 x 23 x 15
10 x 10 x 5
28 x 21
Number
of Forms
36
28
40
3
K513
K514
K506
Style
Ridged Pyramid
Tilted Cone
Gift Box
Size of
Forms (mm)
40 x 40 x 40
35 x 40
30 x 30 x 20
Number
of Forms
18
24
24
K310
K311
K308
Style
Pyramid
Leaf
Oval Swirl
Size of
Forms (mm)
26 x 26 x 22
30 x 29 x 18
33 x 26 x 20
Number
of Forms
32
24
32
K305
K306
K307
Style
Dome
Log
Cherry
Size of
Forms (mm)
30 x 20
35 x 18 x 16
30 x 22
Number
of Forms
32
44
32
K507
K504
K509
Style
Cherry
Victorian
Fleur Diamond
Size of
Forms (mm)
30 x 25
43 x 25 x 25
45 x 30 x 25
Number
of Forms
28
24
24
4
K317
K200
K202
Style
Elegance
Kugelhopf
Bud Bar
K515
K516
K517
Style
Madeleine
Fleur de Lys
Coffee Cup
Size of
Forms (mm)
35 x 25
30 x 18
32 x 17 x 17
Number
of Forms
32
35
36
Size
Number
of Forms (mm) of Forms
30 x 36
32
30 x 35
28
25 x 33
32
K206
K207
K209
Style
Ridged Dome
Square
Diamond
Size of
Forms (mm)
30 x 18
26 x 26 x 15
37 x 26 x 13
Number
Forms
40
36
28
K113
K114
K115
Style
Coffee Bean
Mini Hearts
Bar
Size of
Forms (mm)
22 x 15 x 8
22 x 21 x 8
24 x 16 x 11
Number
of Forms
78
60
56
K520
K521
K522
Style
Hexagonal
Oblong
Triangle Log
Size of
Forms (mm)
35 x 40
13 x 45
22 x 30
Number
of Forms
20
36
28
K554
K555
K560
Style
Round Swirl
Gothic Triangle
Twisted Log
Size of
Forms (mm)
29 d x 18
33 x 33 x 15
38 x 25 x 12
Number
of Forms
24
24
20
K575
K574
K561
Style
Twin Peaks
Square Pages
Split Rectangle
Size of
Forms (mm)
30 x 25 x 15
29 x 29 x 12
30 x 24 x 12
Number
of Forms
24
18
24
K556
K557
K562
Style
Wave Rectangle
Crest
Indented Slope
Size of
Forms (mm)
33 x 25 x 12
30 x 23 x 18
30 d x 20
Number
of Forms
24
24
24
Style
K558
Tiered Square
K559
Split Oval
X110-M Sail Curve
Size of
Forms (mm)
30 x 30 x 12
35 x 27 x 12
33 x 25
Number
of Forms
24
20
20
K211
K212
K110
Style
Bar
Geodesic Dome
Leaf
Size of
Forms (mm)
31 x 21 x 11
30 x 20
160 x 40 x 5
Number
of Forms
36
40
15
Style
Notched Dome
Step
Half-Pipe
Size of
Forms (mm)
30 x 25 x 15
29 x 29 x 12
30 x 24 x 12
Number
of Forms
24
18
24
Style
K579
Slot
K586 Notched Rectangle
K577 Notched Cylinder
Size of
Forms (mm)
30 x 25 x 15
30 x 24 x 12
30 x 25 x 12
Number
of Forms
24
24
24
5
K578
K200
K580
Chocolate Alphabet Mold
Style
K542 Rectangular Tablet
Size of
Forms (mm)
22 x 15 x 8
Number
of Forms
15
Makes all 26 letters each. 1.5" high x 0.25" deep.
Mold measures 5.25" x 10.75".
K906
2- Piece Magnetic Truffle Molds
Two pieces (bottom & top) are held together by magnets. Pour
chocolate into holes on top and let set. Put filling in with pastry
bag and tube. Then seal. When ready, separate top & bottom
pieces. Each mold is 11" x 7". Filling holes are 0.35" across.
Made in Italy of food safe, rigid plastic.
K859 Round textured. 1" diameter.
K858 Round smooth. 1" diameter.
Chocolate Cup Mold
Makes three coffee cups each. 2.75" diameter x 1.37" deep.
Made from food safe, rigid plastic. Mold measures 5.25" x 10.75".
K908 Large
K543 Medium
6
Assortment
Spoon-Shape Chocolate Mold
4 each of 6 designs: Fluted round, triangle, heart, snail, walnut & shell.
2.75” approximate diameter of each cavity. 24 cavities total.
K511
10 spoon shapes, each 4.5" long.
K531
K541
K540
K907
Style
Chocolate Mold
Chocolate Mold
Chocolate Mold
Size of
Forms (mm)
110 x 40
115 x 33
127 x 38
Number
of Forms
8
8
8
Style
K584
Twist Bar
K585 Notched Rectangle
Size of
Forms (mm)
35 x 27 x 12
30 x 30 x 12
Number
of Forms
20
24
Chocolate Molds
for all occasions
“The superiority of chocolate, both for health and nourish
ment, will soon give it the same preference over tea and
coffee in America which it has in Spain”
Thomas Jefferson
Magnetic 2-Piece Chocolate Molds
Two pieces (bottom & sides) are held tight by magnets. Pull them apart and line the bottom with a transfer sheet. Put back together and fill like any other
chocolate mold. Each mold measures 5.37" x 10.75" x 0.62" high. Chocolates come out approximately 0.5" high. Made in Italy of food safe rigid plastic.
K851
K852
K853
Style
Oval
Round
Square
Size of
Forms (mm)
30 x 20
25
25
Number
of Forms
28
28
28
K854
K855
K856
K857
Style
Tear Drop
Frame
Fluted Round
Small Heart
Size of
Forms (mm)
30 x 22
35 x 30
35
33 x 33
Number
of Forms
28
15
15
15
Textured Chocolate Decorating Sheets
Clear, flexible plastic with raised designs. Create beautiful, 3-dimensional look
to chocolates, strips, cakes, and presentation pieces. Each sheet 10" x 16".
Sold in packs of 5.
B974-A Crocodile
B974-E Checkerboard
8
Perfect Culinary Geometrics
These silicone molds are a great, way to quickly prepare uniform shapes out of sweet and/or savory food preparations.
Withstands temperatures from -50° to +500° C (-58° to +482° F), it can be used in the oven, fryer, microwave, steamer. Freezer dishwasher safe.
Ideal for making large quantities of snacks, finger food and aperitifs, in precise shapes without extensive preparation or effort needed.
Use them to beautifully set off plates and buffets. Also practical for transporting items to off sit events. 11.5” x 7.5” overall.
M606
M607
M608
M609
M610
Style
Oval
Round
Square
Rectangular
Doughnut
Size of
Forms (mm)
1.25 d x 0.8
2.2 d x 0.5
0.9 x 0.9
1.4 x 0.6 x 0.6
1.18 d x 0.4 d x 0.5
Number
of Forms
49
54
54
54
40
Easter
Chocolate Molds
“Chocolate is a divine, celestial drink, the sweat of the stars,
the vital seed, divine nectar, the drink of the gods, panacea
and universal medicine”.
Geronimo Piperni, quoted by Antonio Lavedan,
surgeon in the Spanish Army, 1796
Egg Molds
Rabbit With Basket
Each mold produces half eggs.
2 piece mold (front and back).
Produces 13.5" figure.
K830
EGG
LENGTH
K800
K801
K802
K803
K804
K805
K806
K807
2.12"
4"
6"
8"
12"
16"
25"
30"
CAVITIES
12
8
3
2
1
1
1
1
10
Rabbit with Backpack
Standing Rabbit
Classic Sitting Rabbit- large
2 piece mold (right & left sides)
produces 1 rabbit 9" tall.
K820
1 Piece mold, 73⁄4" tall. Produces 2 halves.
K835
2 piece mold (front & back) produces
one figure 9" tall, 5" wide.
K833
Classic Sitting Rabbit- Medium
Big Eared Rabbit
One-piece mold (left & right sides)
produces one figure 7" x 5.75" wide.
K834
2 piece mold (front & back)
produces 6 rabbits 5" tall.
K832
Chocolate Machines
“Strength is the capacity to break a chocolate bar into four pieces
with your bare hands and then eat just one of the pieces”
Judith Viorst
Table Top Chocolate Temperer
Thermostat controlled heat unit melts up to 8 lbs of chocolate.
Cooling fan, one stainless steel bowl and plastic scraper included. Dimensions: 12.5" high x 14.25" wide. 110 volts.
P110
P110-B Extra Bowl Stainless steel.
P110-S Extra Scraper Plastic.
Chocolate Tempering Machine Commercial
A simple way to melt, temper and hold chocolate. Hot air melts chocolate and
then maintains it at a proper temperature. A digital display (in Celsius only)
and a thermostat offers temperature range of 20˚ to 60˚ C. The stainless steel
frame is insulated for efficiency and temperature regulation. Easy to remove
and clean stainless steel pan with a 26 pound (12 kg) capacity. This machine
can also be fitted with stainless steel probe (item number P394-P, sold separately) for a more accurate temperature reading. Made in France.
110 volt 300 watts, Heat source: electric coil.
P394
Probe for P394 Chocolate Tempering
Machine Commercial
This probe works in cooperation with chocolate
tempering machine (P394). It conveniently
hooks up to the machine and allows you to
read the actual temperature of your melted
chocolate in the digital display rather then the
machines set air temperature.
P394-P
AIRMASTER Air Brush
This classic air brush is lightweight, dependable, quiet and
easy to use. The airbrush is 5.5" long and made of nickel
plated brass. The compressor operates on 110 volt with
adjustable air pressure.
P237
12
Chocolate Sprayer
Turbine powered system for high air volume and low pressure. The result is a finer spray
with less overspray. The nozzle on the hand gun has adjustable pattern size (0.25" to 6"),
3 different shapes, and adjustable air control. Great for showpiece and production work.
115 volt, 10 amp, 15 foot hose.
P240
P240-A Extra Spray Can
Chocolate Utensils
“Chocolate: Here today... Gone today”
Anonymous
laser (non-Contact) Thermometer
With infrared laser sighting. Measures surface temperature up to 4
feet away. Ranges -4° to 605° F, -20° to 320° C in 0.5° resolution.
Light weight & easy to use. 6-1/8" long.
Powered by 9-volt battery (included).
5 year warranty from manufacturer.
U783-A
laser (non-Contact) Thermometer
With infrared laser sighting. Measures surface temperature
up to 4 feet away. Ranges -25° to 400° F, -30° to 204° C.
Light weight & easy to use. 7-1/2" long. Powered by 9 -volt
battery (not included). Limited 1 year warranty.
U782
Wood grain Tool
For making wood grain designs on chocolate. Perfect
for “Buche de Noel” and other cakes. Made of food-safe
rubber. 6" long.
B905-15
Acetate Sheets
Excellent for chocolate work. Easy to handle. Shiny surface.
Won't dull finish of chocolate. Non-stick. 15.87" x 24".
Packed 100 to a carton.
B861 100
14
Chocolate Spatula
Deglon offset Flexible Spatulas
For spreading or smoothing melted chocolate. Great for wiping chocolate molds. Also for making curls. Stainless steel,
semi-flexible blade. 7" across. Plastic frame and handle.
B950
Extra flexible blade. Stainless steel and plastic handle.
B906-19 7.5" x 1.5" blade
B906-15 6" x 1.37" blade
a. Chocolate Dipping Fork Set
a
10 piece set. Sturdy stainless steel with wood
handles. 8" long.
B677
b. Petit Four Dipping Set
4 piece set. Sturdy stainless steel with wooden
handles. 8" long.
B677-A
b
Chocolate Fork
Chocolate Cutter Set
Four piece set.
B989
6 pieces in carton, strong tinned steel, 1" diameter x 2.75" high.
T253
Chocolate Books
“The greatest tragedies were writen by the Greek Sophocles
and English Shakespeare. neither knew chocolate”.
Sandra Boyton
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Ewald Notter
NEW
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert
Ewald Notter. Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and
comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients,
equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on
creating small candies and large-scale chocolate pieces.
L1762
Chocolate & Confections - formula, theory, and technique for the artisan confectioner
Peter P. Greweling, CMB
Master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery. It is a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery. It offers accessible explanations of theory as well as
illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit.
388 pages. Hardcover.
L1691
Chocolate
By Ramon Morató
It is difficult to describe the artistry of Ramon Morató but this book certainly does him
justice. Mr. Morató is a genuine chocolate expert.
In his new book he presents a synthesis of all the considerable knowledge he has gained over the years.
He shows the multiple ways it is possible to apply and combine the real star in this book: Chocolate!
Recipes for breakfasts and snacks, drinking chocolate, jams and creams, bonbons, turrons, snacks, individual cakes,
plate desserts, petit fours, products and techniques. Ramon Morató's Chocolate is a must for any professional in the
chocolate industry. 613 pages. Hardcover. In Spanish and English.
L1693
Rose's Heavenly Cakes
By Rose Levy Beranbaum
Rose Beranbaum's continues to impress chefs with her signature easy-to-follow style and meticulously tested (and
retested) recipes that lead to consistent results. She offers detailed instructions, without being intimidating, while providing superb and accessible recipes for 100 simply wonderful cakes. The cakes are for a variety of occasions; from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby
cakes and elegant wedding cakes. Beranbaum even prescribes to specific ingredients which she reviews in a helpful glossary to simplify her process even further. This book is a perfect opportunity for chefs to obtain some solid pastry advice
and to see how a well executed recipe can lead to flawless results.
Hardcover 512 page Contains 100 full-color photos.
L1734
Siete: Seven Masters of Spanish Patisserie
Chefs Paco Torreblanca, Oriol Balaguer, Jordi Pujol, Ramon Morató, Carles Mampel, Miguel Sierra, and Jacob Torreblanca represent Siete. This book is an excellent way to obtain an insight into how seven of Spain’s finest pastry chefs
revolutionize and develop their craft. This is a stellar collection of over 50 base recipes, plus the recipes of each component that make up a vast array of progressive desserts.
They are seven of Spain’s pastry champions, and more. Their careers have not stopped evolving and they remain at the
forefront of Spain’s, and in some cases, modern patisserie around the globe. With seven unique personalities, styles and
approaches, these chefs have been selected because they represent Spain’s progression in the pastry
movement. They all hold the title of Best Master Artisan Pastry Chef of Spain (MMAPE), but what seems more important is their a great respect for the trade, perfection as an objective, constant evolution, and unlimited will to grow and
share knowledge. Hardcover, 327 pages, Over 300 color photos.
L1749
16
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